I got home with a half an hour to make dinner, a fridge full of fresh veggies and a pound of ground beef. Rather than make a quick and greasy traditional pasta sauce full of sugar from a jarred sauce, I thought I would try to make a veggie-packed quick home-made sauce and my kids LOVED it! Magic sauce was born! Start by sautéing onions, carrots, peppers and zucchini in a sauce pot with salt, pepper and garlic. Once they have softened, add a can of tomatoes. Whatever you have works, whether it be whole, chopped, or crushed. It's all going to get blended any ways. I also added in a couple of glugs of white wine for flavor. The alcohol will have plenty of time to cook off. And yes, "glug" is a fancy chef term. Let it come to a strong simmer without the top. After a few minutes at almost a boil, you can turn it down and add the top. Let it cook until the carrots are fork tender (another technical term.) Now you blend it! A stick blender is easiest but you can certainly (and carefully) transfer to a food processor or even a blender. Add to your browned ground beef or turkey (or venison!) along with a palmful of Italian seasoning and you have a hearty, flavor-packed and veggie-filled pasta sauce! I made egg pappardelle tonight and my kids wanted Parmesan cheese. They loved it! Or another option (this one was mama's) is atop spaghetti squash with some crumbled feta and red pepper flakes! You could certainly also use for pizza sauce, dipping breadsticks, or lasagna. Last summer when we had more veggies coming out of the garden than I could handle, I even made a huge batch and canned some in my pressure canner (without the meat). Let me know how your family enjoys it!
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Author: KellyI love to cook and care for the people I love! Categories
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November 2020
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